Ease of Preparation: Hard
Time of Preparation: 35 – 40 minutes, plus 3-4 hours chilling time
Yield: 4 servings
Lasagna for dessert? No, you’re not dreaming, it’s finally happened! Rich chocolate crepes take the place of pasta. White chocolate mascarpone replaces bechamel, and a tart raspberry coulis stands in for traditional tomato sauce. This is one heavyweight dessert! Buon appetito!
Ingredients:
Chocolate Crêpes:
- 1 ½ cups (350 ml) 2% milk
- 3 eggs
- 1 ½ cups (350 ml) all-purpose flour
- 3 tablespoons (45 ml) cocoa powder
- 1/3 cup (80 ml) sugar
- 2/3 cup (160 ml) melted butter
White Chocolate Mascarpone
- 6 ounces (170 g) white chocolate
- 2 cups (470 ml) whipping cream
- 1 cup (240 ml) mascarpone cheese
Roasted Peanuts and Honey
- 1 cup (240 ml) unsalted peanuts, roasted and chopped
- ½ cup (120 ml) honey
- Salt
Raspberry Coulis:
- 1 ½ pounds (680 g) raspberries
- ¼ cup (60 ml) white sugar
- ¼ cup (60 ml) water
Shaved white chocolate, to garnish
Mint leaves, to garnish
Method:
For the Crêpes:
To a blender, add milk, eggs, flour, cocoa and sugar and blend until smooth. Transfer to a bowl or pitcher.
In a large non-stick skillet, brush melted butter and ladle in 2 fluid ounces (60 ml) of batter. Swirl around the pan to get a nice even pancake and cook for around 2 minutes or until one side is nicely browned.
Flip and cook for another 2 minutes or until nicely browned and remove and set aside.
Repeat for the rest of the batter to make 6-8 crêpes.
White Chocolate Mascarpone:
In a double boiler, melt the white chocolate with ½ cup (120 ml) of heavy cream.
Remove from heat and stir in the remaining cream.
Refrigerate for 3-4 hours or until the cream is cold.
In a stand mixer fitted with a whisk, combine the white chocolate-cream mixture with the mascarpone, beating until stiff peaks form.
Transfer to a piping bag fitted with a ½ inch (1.25 cm) circular tip.
For the Roasted Peanuts and Honey:
Mix the peanuts and honey in a bowl. Season with salt and set aside.
For the Raspberry Coulis:
In a small saucepan combine sugar, raspberries and water and stir over medium heat until a thick syrup forms, around 15 minutes.
Blend with an immersion blender.
Push through a fine mesh sieve and set aside to cool. Refrigerate.
When cool, transfer to a squeeze bottle.
To Assemble:
Cut small circles of the crepes using a 3-inch (7.5 cm) round cookie cutter. You need 6 rounds per serving, for a total of 24.
Cover 8 of the rounds with ½ inch (1.25 cm) layer of mascarpone-white chocolate mixture, without going over the edges.
Cover 8 of the rounds with ¼ inch (6 mm) of honey peanut mixture, without going over the edges.
Cover 4 of them with ¼ inch (6 mm) layer of the raspberry coulis.
Leave 4 of them naked.
Place one of the rounds with the mascarpone mixture on a plate, top with a honey peanut layer, another mascarpone layer, another honey peanut layer, one raspberry layer.
Finish with a layer of naked crepe.
Top with finely grated white chocolate and garnish with mint leaves.
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